Sandwich Bread
This gluten free bread recipe can be made in both bread machine, and in the oven. It is super simple and easy to make. It uses Chanta's All-Purpose Gluten Free Flour Blend. It is great for sandwiches, and can be frozen for later use.
Equipment
- Stand-up mixer or hand mixer
- Large spoon
- Large bowl
- Measuring cups
- Measuring Spoons
- A butter knife to level the flour in the measuring cup.
- Spatula
- Baking spray
- 9 x 5 loaf pan, preferably nonstick
- Foil
- wooden cutting board
Ingredients
Wet Ingredients
- 2 cups lukewarm water or milk. I mostly use water or unsweetened almond milk.
- 1/4 cup olive oil
- 1/4 cup cup honey
- 3 teaspoons active dry yeast
- 2 teaspoons apple cider vinegar or lemon juice
- 2 large eggs. or 2 tablespoons flaxseed powder and 6 tablespoons water
Dry Ingredients
- 3 cups of Chantal’s Baking Flour Mix
- 1/3 cup of rolled oats. can be optional
- 2 teaspoons xanthan gum
- 1 tablespoon and 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon toasted sesame seeds or organic whole sesame seeds optional
- 1 tablespoon flax seeds optional
Instructions
- In the bowl of a standup mixer, mix all the wet ingredients together until well combined.
- Allow yeast to proof for 10 minutes or until you begin to see foam on the surface of the wet mixture
- Add the dry ingredients to the wet mixture and start mixing on low until the ingredients are somewhat combined.
- Mix everything on high for 10 minutes. You will start to see the dough thickening as you continue to mix.
Baking in an oven
- Oil your loaf pan. Using a spatula, scrape the bread mixture into the prepared loaf pan.
- Level the mixture using the spatula.
- Preheat oven to 375 F
- Allow bread to rise for 20 minutes at room temperature while the oven is preheating. Do not over proof your bread because the baking powder will lose its ability to raise the bread after many minutes of just sitting there in the bread mixture without being baked since it is a chemical reaction that creates the air bubbles when using baking powder. Also, it is important to note that you do not allow the bread to rise above the loaf pan because gluten-free bread has no structure and it will drip down the sides as it continues to rise.
- Bake the bread for 30 minutes.
- After 30 minutes have passed, cover the top of the bread with a piece of aluminum foil, and let it bake for an extra 15 minutes.
- After the 15 minutes are over, insert a toothpick into the bread. If you still see crumbs on the toothpick, or if the bread still feels a bit jiggly, cover it again. Turn OFF the oven, and let it sit there in the turned-off hot oven for an extra 10 minutes.
- Remove the bread from the oven, and turn it on its side while it is still in the pan for 15 minutes.
- After the 15 minutes are over, turn it again on its other side for 15 minutes.
- These two last steps will prevent the bread from collapsing on itself as it cools down slowly.
- Remove the bread from the loaf pan, and set it on a wooden cutting board to cool completely.
- Store in a zip lock bag in the fridge. Do not pre-slice the bread as this tends to dry it out and it will crumble up into little pieces as you try to make a sandwich out of it. It is best to slice it when you are ready to make a sandwich.
Baking in a bread machine
- Follow the same steps to prepare and mix the bread batter.
- Remove Kneading hook from bread machine insert. Transfer the bread batter into your bread machine insert.
- Place the bread into your bread machine insert. The setting that I use on my bread machine is white bread, 2.5 pounds or large. Close the lid, walk away, and let it do its thing.
- Allow the bread to cool onto a wooden board before slicing.
Notes
You can store this bread in the freezer. I am not sure for how long because I never tried to store it for a long period of time because my son devours it in a few days. However, I believe you might be able to store it for up to 6 months.